Cuisinart766-24 Chef's Classic 8-Quart Stockpot with Cover, Stainless Steel

Nice mirror finish on the outside, brushed stainless on the inside. The lid fits tightly. Heats quickly. I like this pot and it looks like it will last for many years.

First, contrary to what some reviews have suggested, I believe that this is a 10 qt pot. The interior markings end at 9 Qts but there is 10 qt capacity above the last mark up to the rim. So it holds 10 qts technically but not practically or usefully. For me, that's not an issue at all. It's a great size for cooking pasta, soup, chili, ragu, etc. So many pots this size are taller. This one is slightly shorter and wider which makes it easier to store and probably a little easier to heat through with the contents not quite so deep. It performed really well browning beef chunks for ragu. I do believe the heating and browning was better and more even than my much more expensive stainless All-Clad pans. Clean up has been easy and the mirror finish is still looking great. Didn't think I'd find the cup markings inside so useful. How did I live without them? Pasta water amount is measured as it's filling up and always easy to be consistent. We often make a whole or double recipe of soups, chili, pasta sauces, divide equally and freeze half. No extra measuring now. Just use interior marks to determine half. This pot has been a dream to use, made things easier in both cooking and clean up, and has been so much more than I expected.

Perfect size and weight. Not too big and bulky, and not too small. My old pot was just too small for a nice big batch of soup or sauce, and my big pot was too big to fit in my sink in order to wash it. Just love this 10 qt size.

Really good quality steel; sturdy handles

This is a great stock pot/large portion pot. Dishwasher safe. Base has even heating. Easy to hand wash too.

Several reviewers have complained about small circular pits (rust spots) appearing on the bottom of the pot, sometimes after only a few uses. This is a potential problem with all stainless steel cookware, but it is also completely avoidable. The short answer is that, if you don't add salt to water before it boils, the pot won't pit.The longer answer... will take a little longer. Stainless steal is stainless because it contains a higher percentage of chromium (somewhere between 10.5 and 11) than other steels. Ideally, this chromium bonds with oxygen in the air to form a very thin, protective layer of chromium oxide, which protects the steel from rust and all manner of staining. However, chromium bonds with chlorine better than it does with oxygen, and so if the pot is even lightly scratched - say, by a stirring implement - while being exposed to chlorine, the "stainless" coating is scratched off and will not return, as the chromium will bond with chlorine rather than oxygen. If this happens, oxygen from the water can then bond with iron in the steel, forming iron oxide (rust).If you add salt (sodium chloride) before boiling and stir, you're creating a perfect storm for rust: plenty of chlorine from the salt, and plenty of oxygen from the water. On the other hand, if you wait until the water boils, there won't be enough oxygen in the water to cause any rusting problems, and you should be all set.In any case, the pot itself has been fantastic. I have a few design complaints - the lid could be thicker, and the pot could be a little wider and a little less tall - but overall it's worked very well. I generally prefer fully clad cookware, but in pots that are rarely put in the oven, heat transfer is only really an issue on the bottom, and the Chef's Classic line (which is only clad at the bottom) does just as well as more expensive, fully clad alternatives.

I was super torn on which fancy pants soup pot to get myself. This? Or fork over mega bucks for all-clad?People rave and rave about the superb quality of all-clad for heat distribution. Would this pot bottom be thick enough, I wondered? Time to ask MOM! She has both brands, guess the cooking obsession runs in our family. She claimed that this pot was excellent and worked fantastically well even compared to her fancier all clad pots. So I ordered it....lucky me it was on sale for $40! This pot is EXCELLENT. Super sturdy, but not too heavy. I love the look of the heavy duty rivets and I don't really understand why people gripe about them. Food does not get caught...they're rivets, not nail heads! I cook on a gas range and I like to carmelize my onions in the soup pot. This pot distributed the heat excellently. No burning or scorching. I have yet to make my moroccan lamb stew which does require the meat to be seared in advance. This will be a good test to see how effective this pot is at heat distribution. So far though, I'm thrilled that I didn't spend five times as much on something that would function the same!

Nice, heavy weight stainless steel very shiny cleans easily. Very happy with my purchase. It’s exactly what I expected.

This 8 Qt pot is just the right size for making stock, not to big, not too small. I'm switching over to stainless steel pots and pans because they can be cleaned really well. Stainless steel may me a little pricier than other pots but I think we get our money's worth because they should last longer as long as we take care of them.

I took a chance and ordered the 10 qt stockpot that was listed used but in like new condition for $48. The manufacturer’s box was very beaten up but, the pot and lid are in mint condition - no scratches or dents. Huge score on this item.It has some weight to it so it should last and the finishing looks impeccable. Perfect size for a smaller family when making south broth, pasta, pasta sauces and stews. Even for simmering small pot roasts.I’ll be watching the marketplace for other deals and won’t hesitate to purchase, knowing they too can be returned for refund is not satisfied.

Food did not scald the bottom and it was very easy to clean. Great pot to make soup, stews and chili.

Good quality and value for the price

We previously had the Le Creuset 12-quart stockpot that only lasted a couple of years because the bottom kept burning after each use even though we followed the care instructions. We replaced it with this Cuisinart 12-quart stockpot and are very happy with it so far after 2 years of use. Looking forward to getting many more years out of it!